# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 5 medium carrots, peeled and sliced
05 - 1 small potato, peeled and diced
→ Liquids
06 - 3 cups vegetable broth
07 - 1 can (13.5 ounces) full-fat coconut milk
→ Spices & Seasoning
08 - 1 teaspoon ground ginger
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon chili flakes, optional
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - Fresh cilantro or parsley, chopped, optional
14 - Toasted coconut flakes, optional
15 - Lime juice
# Directions:
01 - Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
02 - Add the minced garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in the carrots and potato, and cook for another 2-3 minutes.
04 - Add ground coriander, cumin, and chili flakes if using. Stir to coat the vegetables in the spices.
05 - Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until the carrots and potato are very tender.
06 - Stir in the coconut milk and heat through for 2-3 minutes without boiling.
07 - Remove from heat. Use an immersion blender to purée the soup until smooth, or carefully blend in batches in a countertop blender.
08 - Season with salt, pepper, and a squeeze of lime juice to taste.
09 - Ladle into bowls and garnish with cilantro, toasted coconut flakes, or extra chili flakes if desired.
